Beet Bread

Yes.  It IS hot pink. And very tasty.  Most of it went into the freezer for a future soup accompaniment, but some nibbles were had.  It is not a sweet bread, the only sugar is from the beets themselves, but it is an excellent quick bread.

And if you wash everything REALLY quickly, you don’t stain your whole kitchen by making it.  Wanna try? The recipe I used is here. Obviously, I didn’t do the cream cheese swirl, and I kinda wish I got more dill this week to give it a try. I baked it for 45 minutes, which was perfect.  I am totally making muffins with this batter for February lunches!

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